Rabbit's Favorite Carrot Soup
2 pounds carrots--washed, peeled and shredded
4 14 ounce cans chicken broth
2 stalks celery, chopped
1 large onion, chopped
1/4 cup butter
salt & pepper
5 sprigs fresh dill or parsley, minced
1. Saute the onion and celery in butter in a large covered pot until tender.Add the shredded carrots and chicken broth. Bring to a boil.
2. Reduce heat and simmer with the pot covered for about half hour.
3. Let cool slightly. Puree the mixture in a blender or food processor until smooth.
4. Add salt and pepper to taste. Add dill or parsley. Serve.